Description
Indulge in the irresistible flavors of tender slow-roasted lamb shoulder glazed naturally. Discover the perfect recipe today!
Ingredients
Scale
- 4–5 pound (1.8–2.3 kg) bone-in lamb shoulder
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (18 g) kosher salt
- 1 tablespoon (9 g) freshly ground black pepper
- 6 cloves garlic, minced
- 2 tablespoons (6 g) fresh rosemary, finely chopped
- 2 tablespoons (6 g) fresh thyme leaves
- ¼ cup (85 g) honey
- ¼ cup (60 ml) balsamic vinegar
- 3 tablespoons (45 ml) Dijon mustard
- 2 tablespoons (30 ml) soy sauce
- 2 tablespoons (30 g) brown sugar
- 2 cloves garlic, grated
- 1 teaspoon red pepper flakes (optional for heat)
Instructions
- Step 1: Prepare the Lamb Preheat your oven to 325°F (165°C). Take your lamb shoulder out of the refrigerator at least 1 hour before cooking to reach room temperature. Pat the lamb dry thoroughly with paper towels – this ensures proper browning. Using a sharp knife, score the fat cap in a diamond pattern, cutting about ½-inch deep. This creates more surface area for flavor and helps the fat render beautifully.
- Step 2: Season the Meat In a small bowl, combine the olive oil, kosher salt, black pepper, minced garlic, rosemary, and thyme to create a paste. Rub this mixture generously all over the lamb shoulder, working it into the scored fat and all crevices. Place the seasoned lamb shoulder on a rack in a large roasting pan, fat side up. Add 1 cup of water to the bottom of the pan to prevent drippings from burning.
- Step 3: Begin Roasting Cover the roasting pan tightly with aluminum foil, creating a good seal to trap moisture. Place in the preheated oven and roast for 3 hours. This initial covered roasting period allows the tough connective tissues to break down slowly, resulting in that melt-in-your-mouth texture that makes Tender Slow-Roasted Lamb Shoulder Glazed so special.
- Step 4: Prepare the Glaze While the lamb is roasting, prepare your glaze. In a small saucepan, combine the honey, balsamic vinegar, Dijon mustard, soy sauce, brown sugar, grated garlic, and red pepper flakes if using. Bring to a simmer over medium heat, stirring occasionally. Cook for about 5-7 minutes until slightly reduced and syrupy. Remove from heat and set aside.
- Step 5: Glaze and Finish After 3 hours, remove the foil and drain off most of the accumulated liquid (save this flavorful liquid for serving). Increase the oven temperature to 375°F (190°C). Brush the lamb generously with half of the glaze, covering all exposed surfaces. Return to the oven, uncovered, for 15 minutes. Apply another layer of glaze and continue roasting for about 30-45 minutes more, glazing every 15 minutes, until the exterior is deeply caramelized and the internal temperature reaches 195°F (90°C) for that perfect fall-apart texture.
- Step 6: Rest and Serve Remove your glazed lamb shoulder from the oven and loosely tent with foil. Allow it to rest for a full 30 minutes before carving. This critical resting period allows the juices to redistribute throughout the meat. Serve with the reserved pan juices and any remaining glaze on the side.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg